How to Make Lasagna Soup

Add the ricotta, grated parmesan cheese, nutmeg and salt to a bowl and mix well. Put the mixture in the fridge and let the flavours blend while you make the soup.

Heat a large pot over medium-high heat and add the olive oil.

Add the ground beef, salt, pepper, garlic powder and herbs and cook until the beef is browned. Remove the cooked beef to a plate and set aside.

Turn the heat down to medium and add the diced onion, carrots and celery and garlic to the pot. Sauté until the onions are translucent.

Add the tomato paste and mix it well. Deglaze the pot with the red wine.

Add the beef stock, the tomato puree and the diced tomatoes and bring to a boil.

Add the pasta, stir well until all the noodles are covered, and reduce the heat to medium.

Cover the pot with a lid and cook for about 7-9 minutes stirring at least once as the noodles cook until they're al dente.

To serve this soup, add a dollop of the cheese mixture on top of every bowl.

Equipment Needed

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